• Slice pork loin steaks into 1cm strips. • In a medium bowl, combine chermoula spice blend, a pinch of salt and pepper, a drizzle of olive oil and 1/3 of the Greek-style yoghurt. Add pork loin steak, turning to coat. Set aside. • Roughly chop tomato. • Grate carrot (see ingredients). Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden, 2-3 minutes • Meanwhile, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot, stirring until softened, 2-3 minutes. Add garlic paste and cook, stirring until fragrant, 1 minute. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• To the saucepan, add the water and bring to the boil. Add couscous, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes. • Meanwhile, combine tomato and a drizzle of olive oil in a second medium bowl. Season with salt and pepper. Toss to coat. Set aside. • Fluff up couscous with a fork, then stir through baby spinach leaves. Season to taste.

• Divide chermoula pork and carrot couscous between plates. • Top couscous with tomatoes. • Serve with the remaining yoghurt. Enjoy!